Enchiladas

Listen, bikini season is over and there is a chill in the air…I say we have an ooey gooey decadent dinner! Some good old stick to your ribs (And maybe love handles) comfort food. These chicken and cheese enchiladas have even won over a non-Mexican food lover like myself! Hope you enjoy & remember to post pictures with the #damndelish tag!

  • 3 tbsp. butter (I know that’s a shit ton, I didn’t say this was diet friendly)
  • 8 oz. of sour cream (keeps getting better 😛)
  • 3 tbsp. flour
  • 2 cups of chicken broth
  • Hot sauce (I did a couple of splashes of the Chalula’s chili garlic)
  • Onion powder (optional, I’m just a seasoning whore)
  • Garlic powder (optional again, just going for robust flavor)
  • 1 bag of shredded Mexican cheese (think Colby jack, Monterey jack, etc.)
  • 1 shredded rotisserie chicken
  • 1/2 – 1 cup of salsa – eyeball the salsa, its not apart of the original recipe and I just added it to the chicken & cheese mixture. (Note on what kind to use: preferably one that is low in water content and packed with onions & green chilies. I don’t want to brand plug anyone, but I think Rotell’s tomatoes & chilies, again not name dropping #jussayin’.)
  • Chopped black olives (I left these out, but some people commented on the original recipe that they added them. I might try it next time.)

Mix the shredded chicken, half the cheese, and the salsa and set aside. In the mean time start the roux of the butter and flour. Stir in the chicken broth to loosen the sauce up. IMPORTANT, let this cool before folding in the sour cream. IF you don’t, it will curdle the sour cream, essentially: sauce is ruined. Anyway while the sauce is cooling pre sour cream, you can assemble the enchiladas in you oven safe pan. Fill the tortillas with the mixture evenly, roll, and lay seam side down in a line.

Bake at 350 degrees for 20 minutes and then broil for 3 minutes, be careful not to burn. Note: Let it cool before serving.

Happy Eating, XO.

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Shrimp Tacos with Mango Salsa

Last year we gave you fish tacos (which we’re still dreaming about). So this year, we’re bringing you shrimp tacos! Btw, can we talk about how an entire year has already gone by?! Anyway…here is your unofficial official “summer taco”.

*Makes 4 tacos.

Tacos

  • 16 pieces of small shrimp, peeled
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin (If you need a reason to keep cumin stocked, we have you covered.)
  • 1/2 tsp sea salt
  • 4 corn tortillas

Mango salsa

  • 1 small red onion, chopped
  • 1 tbsp cilantro, chopped
  • 1 mango, pitted and diced
  • 1 avocado, pitted and diced
  • 1 small tomato, diced

*For a more “island” taste, toss in 1 tbsp of coconut milk.

In a bowl, toss together your chopped and diced ingredients for the salsa – onion, cilantro, mango, and avocado. Set aside. Whisk together the spices for the tacos – chili powder, cayenne pepper, cumin and sea salt. Toss the shrimp in the spicy mixture until fully covered. Throw the shrimp on the grill for approximately 4 minutes (2 minutes per side) until cooked and slightly charred. Just before the shrimp is done cooking, heat the tortillas on the grill. Layer the shrimp on the tortilla, and top with the mango salsa. Enjoy with our ginger beer and tequila cocktail!

Shrimp Tacos

Happy Eating, XO.